Method

• 1.
  To make the sauce, combine the red wine, Madeira, balsamic vinegar, eschalots, bay leaf and thyme in a bowl and set aside for 2-3 hours. Place in a saucepan with jus or stock and bring to the boil over high heat. Reduce heat to medium-low and simmer until reduced by three-quarters (this will take about 20 minutes). Set aside.

• 2.
  Preheat the oven to 200°C.
• 3.
  Place the dried mushrooms in a small bowl, pour over a little boiling water and set aside to soak for 10 minutes.
• 4.
  If the venison fillet is long, cut it in half. Season well with salt and freshly ground black pepper.
• 5.
  Heat the oil in a large frypan over high heat and sear the venison on all sides. Transfer to a baking tray and roast for 10-12 minutes for medium-rare. Remove from oven, cover loosely with foil and set aside to rest for 10 minutes.
• 6.
  Drain mushrooms, reserving the liquid. Heat the butter in a frypan over medium heat. Add mushrooms and cook, stirring, for 1-2 minutes. Add flour to the pan and cook, stirring, for a further minute. Add red-wine sauce and reserved mushroom liquid, and simmer for 5-6 minutes until well-reduced. Season to taste.
• 7.
  Slice the venison and serve with sauce and redcurrant jelly, accompanied by salad.